MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Victoria Sponge Cake
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 8 servings

     12 tb (170 g) unsalted butter;
           - softened, more to grease
           - pan
  1 1/3 c  (166 g) A-P flour
  3 1/4 ts Baking powder
    1/2 ts Kosher salt
    3/4 c  + 2 ta (175 g) granulated
           - sugar
      3 lg Eggs; room temp
      2 tb Whole milk
    1/2 c  (120 mL) raspberry jam; more
           - to taste
      1 c  (240 mL) heavy cream
      1 tb Confectioners' sugar; more
           - for dusting
    1/4 tS Vanilla extract

  Set oven @ 350°F/175°C and place a rack in the center.
  Grease and line the bottoms of two 8" round cake pans
  with parchment paper.

  In a medium bowl, whisk together flour, baking powder
  and salt.

  In the bowl of an electric mixer, beat butter and sugar
  until light and fluffy, about 3 minutes. Beat in eggs,
  one at a time, until incorporated, then beat in milk,
  scraping down sides of the bowl as necessary. Mix in
  flour mixture until combined, then scrape into prepared
  cake pans, smoothing the top.

  Bake cakes until golden brown and springy, and a
  toothpick inserted in the center comes out clean, 25 to
  30 minutes. Let cool for 10 minutes, then unmold them
  onto a wire rack to cool completely, flat side down.

  Transfer one cake (the less attractive one) to a serving
  platter, and spread jam evenly on top. In the bowl of an
  electric mixer, whip cream, confectioners' sugar and
  vanilla just until it holds stiff peaks. Dollop about
  half the cream on top of jam, then top with remaining
  cake. Dust with confectioners' sugar and serve
  immediately, with the extra whipped cream on the side.

  Recipe by: Melissa Clark

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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